So many people love quiche, but have no idea how to make it! It is sooo easy - and great for any meal!
QUICHE
1 pie crust (9 in.)
1 to 2 c. filling - what do you like? ham, spinach, mushrooms? anything goes!
1 c. or so shredded cheese - I prefer swiss or colby jack
3 eggs
1 1/2 c. milk
Put your filling in the bottom of the pie plate. Sprinkle cheese on top.
Mix the eggs and milk together to make the custard. Pour over cheese and filling.
Cook at 375 for 40 minutes.
Additional suggestions ... if you have a deep dish pie crust, you can make more custard - just remember 1 egg to 1/2 c. milk - so if you need more custard, use 4 eggs and 2 c. milk
Whole Foods sells delicious gluten free pie crusts in the frozen food aisle. If you don't need gluten free, buy a rolled pie crust in the refrigerated food section. Or you could always make your own!
Feel free to use egg beaters in place of real eggs. You can use any type of milk - but I think it tastes better with 2% or whole. Enjoy!
Saturday, November 22, 2008
Thursday, November 20, 2008
Split Pea Soup
Cold winter days are just made for split pea soup!!! If you have a leftover ham during the holidays, this is a great use for it.
SPLIT PEA SOUP
1 ham bone or 2 ham hocks
16 oz. split green peas (1 bag - rinsed)
4 c. chicken broth
1 medium onion, chopped
3 carrots, chopped
2 celery stalks, chopped
1 bay leave
Split pea soup is really, really easy. Put all these ingredients in a large soup pot and simmer for 2 to 3 hours. The meat will fall off the bone! At the end of simmering, take out the ham bone and pull apart the meat and stir it back into the soup. You really don't need a lot of seasoning if you use a ham bone - ask the butcher at the grocery store if he has one to sell you.
SPLIT PEA SOUP
1 ham bone or 2 ham hocks
16 oz. split green peas (1 bag - rinsed)
4 c. chicken broth
1 medium onion, chopped
3 carrots, chopped
2 celery stalks, chopped
1 bay leave
Split pea soup is really, really easy. Put all these ingredients in a large soup pot and simmer for 2 to 3 hours. The meat will fall off the bone! At the end of simmering, take out the ham bone and pull apart the meat and stir it back into the soup. You really don't need a lot of seasoning if you use a ham bone - ask the butcher at the grocery store if he has one to sell you.
Wednesday, November 12, 2008
Chicken Quesadillas
Chicken Quesadillas
I find that this recipe is really well suited to leftovers! This week, I used the rest of a leftover pork tenderloin and a roasted chicken for my meat. Very easy! Use whatever ingredients you have in your cupboard for the filling - I listed the ones that we love when we cook Mexican.
About 2 c. chopped chicken, pork, or steak, cooked
1 1/2 c. chredded cheese + 1/2 c. shredded cheese
2 cans enchilada sauce
12 flour or corn tortillas
1 can corn
1 can black beans
1 can diced tomatoes and mild chiles
Mix meat, beans, cheese, tomatoes, and corn in a large bowl. Add 1 can enchilada sauce. Mix together. Spray the bottom of a 9 x 13 baking pan with nonstick spray. Take one tortilla at a time, fill with meat mixture, roll up, place in pan seam side down. When the pan is full, cover with enchilada sauce and sprinkle with cheese.
Cook for about 20 minutes at 375.
This dish also works well frozen. Make two, freeze one!
I prefer corn tortillas but they are very hard to keep rolled together - you might want to use toothpicks - just don't forget to take them out when it comes out of the oven.
I find that this recipe is really well suited to leftovers! This week, I used the rest of a leftover pork tenderloin and a roasted chicken for my meat. Very easy! Use whatever ingredients you have in your cupboard for the filling - I listed the ones that we love when we cook Mexican.
About 2 c. chopped chicken, pork, or steak, cooked
1 1/2 c. chredded cheese + 1/2 c. shredded cheese
2 cans enchilada sauce
12 flour or corn tortillas
1 can corn
1 can black beans
1 can diced tomatoes and mild chiles
Mix meat, beans, cheese, tomatoes, and corn in a large bowl. Add 1 can enchilada sauce. Mix together. Spray the bottom of a 9 x 13 baking pan with nonstick spray. Take one tortilla at a time, fill with meat mixture, roll up, place in pan seam side down. When the pan is full, cover with enchilada sauce and sprinkle with cheese.
Cook for about 20 minutes at 375.
This dish also works well frozen. Make two, freeze one!
I prefer corn tortillas but they are very hard to keep rolled together - you might want to use toothpicks - just don't forget to take them out when it comes out of the oven.
Wednesday, November 5, 2008
Easiest Chicken Chile Ever
THE EASIEST CHICKEN CHILI EV-AH
In all seriousness, this took me less than 10 minutes to prepare! I broke down and bought a chicken chile seasoning packet at the grocery store - McCormicks - it really was an incredible time saver!
1 1/2 lbs. chicken, cut in small pieces
1 package chicken chile seasoning
3 cans white beans (any kind - I used cannellini and pinto)
2 cans diced tomatoes and mild chiles
1 can corn
Cook in a crockpot for 4 hours on high. Garnish with sour cream, cilantro, and shredded cheese if you like chile with toppings!
If you are feeling fancy, you can serve it with cornbread.
In all seriousness, this took me less than 10 minutes to prepare! I broke down and bought a chicken chile seasoning packet at the grocery store - McCormicks - it really was an incredible time saver!
1 1/2 lbs. chicken, cut in small pieces
1 package chicken chile seasoning
3 cans white beans (any kind - I used cannellini and pinto)
2 cans diced tomatoes and mild chiles
1 can corn
Cook in a crockpot for 4 hours on high. Garnish with sour cream, cilantro, and shredded cheese if you like chile with toppings!
If you are feeling fancy, you can serve it with cornbread.
Tuesday, November 4, 2008
Smothered Pork Chops
From what I hear, Smothered Pork Chops are very southern. I am always looking for a new way to cook pork, so I thought I might give it a try. We served this with garlic mashed potatoes and sauteed spinach. Yum!
Smothered Pork Chops
2 onions, sliced
1/4 c. olive oil
6 boneless pork chops
1 c. flour
2 T. garlic powder
2 T. onion powder
1 t. cayenne pepper
1 t. salt
1/2 t. black pepper
1 can chicken broth
1. Mix flour and seasonings together in a pie plate or deep dish for dredging pork chops.
2. Saute the sliced onion as rings in the olive oil until lightly browned.
3. Dredge both sides of the pork chops in flour mixture.
4. Brown in the frying pan - 4 minutes or so per side. Remove pork chops and onions to a plate.
5. Mix some of the extra seasoned flour in the oil and whisk the rest with the chicken broth. Add the chicken broth mix to the pan and simmer for a few minutes.
6. Add the pork and onions back to the pan. Cover with the gravy and simmer on low for about 40 minutes. The gravy is truly incredible!
Smothered Pork Chops
2 onions, sliced
1/4 c. olive oil
6 boneless pork chops
1 c. flour
2 T. garlic powder
2 T. onion powder
1 t. cayenne pepper
1 t. salt
1/2 t. black pepper
1 can chicken broth
1. Mix flour and seasonings together in a pie plate or deep dish for dredging pork chops.
2. Saute the sliced onion as rings in the olive oil until lightly browned.
3. Dredge both sides of the pork chops in flour mixture.
4. Brown in the frying pan - 4 minutes or so per side. Remove pork chops and onions to a plate.
5. Mix some of the extra seasoned flour in the oil and whisk the rest with the chicken broth. Add the chicken broth mix to the pan and simmer for a few minutes.
6. Add the pork and onions back to the pan. Cover with the gravy and simmer on low for about 40 minutes. The gravy is truly incredible!
6 pork chops fed three children and 5 adults ... this amount is probably too much for most families - maybe try just four pork chops and use 1 c. chicken broth and not all of the flour when making the gravy.
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